Raspberry Pistachio Bar Cake

Bar Cake	Using a paddle attachment, mix all ingredients together for 1 minute slow, scrape the bowl, and mix for another 5 minutes at medium speed. Deposit 30g batter in each silicone mold. Pipe 8g of Vivafil Raspberry on top of the batter and bake at 165°C / 329°F, covered with a tray on top, for about 30 minutes. Pipe 5g of Vivafil Raspberry on top and freeze the cakes before unmolding.
Enrobing	Melt Richmond White Wafers to 35–42°C / 95–107°F. Mix in the Pralirex Pistachio and chopped pistachios. Enrobe the frozen cakes and let set.
Fillings and Toppings	Whip Ambiante at medium speed for about 4–5 minutes. Fill a piping bag with a small rose tip and finish decorating with Ambiante ruffles and chopped pistachios.

Bar Cake

Using a paddle attachment, mix all ingredients together for 1 minute slow, scrape the bowl, and mix for another 5 minutes at medium speed.

Deposit 30g batter in each silicone mold.

Pipe 8g of Vivafil Raspberry on top of the batter and bake at 165°C / 329°F, covered with a tray on top, for about 30 minutes.

Pipe 5g of Vivafil Raspberry on top and freeze the cakes before unmolding.

Enrobing

Melt Richmond White Wafers to 35–42°C / 95–107°F. Mix in the Pralirex Pistachio and chopped pistachios.

Enrobe the frozen cakes and let set.

Fillings and Toppings

Whip Ambiante at medium speed for about 4–5 minutes.

Fill a piping bag with a small rose tip and finish decorating with Ambiante ruffles and chopped pistachios.

Richmond White Wafers offer excellent heat stability and a smooth melt, making it ideal for coating, molding and baking applications.

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